Sig's Beetroot, Cumin and Salmon Soup

Name: Sig's Beetroot, Cumin and Salmon Soup
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium red onion; 1 potato 200-215 g not the ones that boil to a mash; 2 fresh beetroot about 400 g; 2 tbsp butter or margerine; 1/2 tsp cumin seeds or more if liked; 1 ltr instant vegetable stock; 1 glass red sweet wine; 4 small, thick cut pieces of cooked peppered salmon; 1 small tub of creme fraiche; Sorry that I dont have more photos, made this a long time ago

Sigrun @sigrun

German, living in England

I love beetroot but not when it's pickled. This soup can be eaten hot in colder month and cold in warmer month.

Sigrun @sigrun

German, living in England

I love beetroot but not when it's pickled. This soup can be eaten hot in colder month and cold in warmer month.

Saved

Ingredients

4 servings

1medium red onion
1potato 200-215 g not the ones that boil to a mash
2fresh beetroot about 400 g
2 tbspbutter or margerine
1/2 tspcumin seeds or more if liked
1 ltrinstant vegetable stock
1 glassred sweet wine
4small, thick cut pieces of cooked peppered salmon
1small tub of creme fraiche
Sorry that I dont have more photos, made this a long time ago

Saved

Steps

1

First boil your peeled potatoes in the stock together with the peeled beetroot. (do wear gloves when peeling beetroot and protect your clothing. ( At this point you may use fresh bought peeled beetroot that has not been pickled.))
2

Slightly popp the cumin seeds in the melted butter add about 3/4 to the stock with the potatoes and beetroot. Keep the rest of the seed for garnish.
3

When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock.
4

Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold.
5

Separate each of the cooked peppered salmon (hot or cold) into thirds. Serve in bowls garnished with a good dollop of creme fraiche. Garnish with bits of green herbs. Sprinkle with the rest of cumin.
6

You may use steamed celeriac instead of the salmon.